Frozen Pot Roast

I get inspiration for cooking from just about anywhere. Lately, Facebook has been a surprising source thanks to people posting things with “Yum!” , “OMG” , “Can’t wait to try this”, or some other positive food descriptor. But my favorite is when someone I know posts something to the effect of “Matt should try making this” (Bear In The Pantry = Matt) ; my guess is they want a dinner invite and that’s what they’d like to have. LOL

Now, the recipe below isn’t one of those instances but I did see something cross my News Feed on Facebook a while ago and it had a title of something to the affect of “Best and Easiest Pot Roast …” … so I had to click to see what it was with a claim like that. Lord knows I love a good pot roast.

OMG … it turns out the recipe was for a FROZEN — yes, FROZEN — pot roast. Sorry to yell frozen at you twice in one sentence but you needed to understand that it starts out FROZEN. Not thawed. Not semi-thawed. But … FROZEN. 🙂

There’s no searing of anything, no grease popping, no minor burns … just throw everything in the roasting pan, cover, and into the oven it goes.

Pre-cooked_roast

It truly is one the easiest things to make and it is oh … so … good. Melt in your mouth deliciousness. Besides how good it is, the added bonus is that your stovetop stays clean and you are free to do other things while it cooks; there is no tending to it whatsoever. Go ahead, give a try … you won’t be sorry!

Cooked_roast

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Frozen Pot Roast
Author: 
Recipe type: Main
Cuisine: American
Serves: 6-8
 
Ingredients
  • 4.5 lb. beef roast, frozen
  • 1 packet of Knorr’s Vegetable Soup Mix
  • 1 large onion cut into 8 equal segments
  • 2 – 10.75 oz. cans of cream of mushroom soup
  • 1 bottle of red wine, or 6 cups of beef broth
  • 3 cups cut and peeled baby carrots
  • 2 sprigs fresh rosemary
Instructions
  1. Pre-heat oven to 375º F.
  2. Put frozen roast in a large roasting pan with a lid.
  3. Pour packet of soup mix over roast.
  4. Add onion segments to each side of the pan.
  5. Add cream of mushroom soup and wine, or stock.
  6. Add one sprig of rosemary to each side of the pan.
  7. Cover and cook for 4 hours.
  8. Add baby carrots and bake for another 30 minutes or until beef is falling apart tender and carrots are cooked. Serve over mashed potatoes or egg noodles.